The working principle of 5HSHN-100 series dryer is; The tower is dried several times, Repeatedly relieved. Drying quickly reduces the grain to about 2/3 of the total moisture with a high air volume and high air temperature. At this time the external water content of the grain is basically excluded. But there is still 1/3 of the water inside. In order to keep the nature of food from being broken,Using a gentle way,Lower the temperature of the grain, Let the water inside and outside be in a state of relaxation, Reach internal and external balance it is then dried twice, This will not cause damage to the nature of food. After the drying is finished, it enters the alternating hot and cold section. In order to prevent the direct contact of cold air with food at high temperature, it will cause cracking. As well as the drum skin condition, the grain will be gently cooled under natural conditions between the drying section. Enter the cold wind section after slowing down. In this way, there will be no essential damage to the grain during the drying process,and the grain weight of the grain will increase after drying. However due to the large flow the original grain can be reduced to 50% of the high moisture grain to safe water,and the color is not variety.
